Mushroom Couscous Risotto


knob butter or margarine

1/2 onion, chopped

1-2 cloves garlic, crushed

600ml veg or chicken stock

button mushrooms, sliced


handful spinach

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Preparation method


Melt butter and fry the onion and garlic for a couple of minutes. Make the stock and keep it hot


Then add the mushrooms (and any other veg you want to use – courgette works well). Fry on moderate heat for 5 minutes.


Add the couscous, about 3 tablespoons per person, and mix with the onions, garlic and mushrooms.


Add the stock, one ladleful at a time. Add the next ladleful when it is all absorbed by the couscous. Keep stirring. After about 10 minutes the couscous will not want to absorb any more so reduce the final ladleful to the desired consistency – it should look creamy. Serve and enjoy!

Mushroom Couscous Risotto